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All Journal Jurnal Media Gizi Indonesia (MGI) Journal of Saintech Transfer Media Gizi Ilmiah Indonesia Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Rumidah, Rumidah
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Agriculture, Biological Sciences & Forestry Humanities Education Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Public Health Other

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Training and Making Avocado Seed Flour as Snack Food in Dalu Sepuluh Village Tanjung Morawa Residence bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 2 No. 2 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.972 KB) | DOI: 10.32734/jst.v2i2.3907

Abstract

Avocado seeds are waste that can be utilized by the community while the seeds are only disposed of as waste. Avocado seeds have a hypoglycemic effect, an antidiabetic effect through its ability to reduce blood glucose levels and contain high enough starch by 23%. The high starch content allows the use of avocado seeds into flour. The avocado seed flour produced will be applied for making donuts, cookies and simulation chips. The aim of this Community Service is to provide knowledge to the women cadres group and mothers in the hope of being able to turn avocado seeds into avocado seed flour and be processed into snack foods such as cookies, donuts and simulated chips. Management of Community Service is carried out in Dalu Sepuluh-B Village, Tanjung Morawa Sub-district. The Community Service method is by demonstration and training so that women group and mothers are able and skilled at making avocado seed flour into donuts, cookies and simulated chips. The results of community service activities are that participants of the cadre group and PKK mothers have known the benefits of avocado seed flour and have been skilled in making processed products from avocado seed flour that can be applied in the community so that it can improve the degree of public health.
MIKRONUTRIEN PENYEBAB ANEMIA PADA PENGGUNA NARKOBA DI MEDAN TEMBUNG[Micronutrient Causes of Anemia in the Drugs Users in Medan Tembung] Ginta Siahaan; Roy Ferdi Siallagan; Rumida Purba; Riris Oppusungu
Media Gizi Indonesia Vol. 13 No. 2 (2018): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.167 KB) | DOI: 10.20473/mgi.v13i2.183-193

Abstract

Drug users are generally vulnerable to malnutrition because of the side effects of drugs itself that has resulted in appetite reduction and nutrients malabsorption. Inadequate nutrient intake especiallynutrient for haemoglobin synthesis is the main cause of anemia among drug users. The aim of this research was to analyze the relationship between intake of micronutrients and haemoglobin level among drug users in Medan Tembung Sub District.  This research was an observasional study with cross sectional design. The respondents was 73 drug users selected by snowball and accidental sampling technique. Datas were analyzed using the pearson correlation test and rank spearmean correlation followed by linier regression test to analyze the main variables which cause the anemia. There was a relationship between the intake of micronutrients such as iron (Fe), zinc (Zn), vitamin B9, vitamin B12 and vitamin C with the level of Hb where the value of p<0.05, while the Fe intake was the main cause of Hb depletion (r=0.661). It is needed to do socialization of health related side effects for using drugs which may impair the absorption and metabolism of micronutrients. Drug users should avoid the consumption of micronutrient inhibitor such as tea which effect to the low level of Hb.
The Knowledge Enhancement of Stunted Children’s Parentals Through Training on Processing Additional Foods with White Oyster Mushroom, Taro Flour, and Fish Raw Materials bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 5 No. 2 (2022): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v5i2.11064

Abstract

The problem of malnutrition that has received much attention recently is the problem of chronic nutrition in the form of stunting. One of the factors that cause stunting in toddlers is food intake. The provision of supplementary food containing complete nutrition can be used as an effort to prevent stunting in children. This community service was carried out in Bangun Rejo Village, Tanjung Morawa District, Deli Serdang Regency with the target community being the PKK Cadre group and mothers with stunting children. The purpose of this community service activity is to convey information about stunting children and how to prevent it, as well as train the target community to utilize and process food ingredients such as white oyster mushrooms, taro flour, catfish, rebon shrimp and lemuru fish into nuggets as a snack for children. stunting. The results of community service activities showed an increase in the participants' knowledge about stunting and how to prevent it, as well as skills to make catfish, rebon shrimp, lemuru fish, and oyster mushroom nuggets as snacks for stunted children.
Counselling and Training of Nutritional Snacks Making for Immunity Increasing During Covid 19 Pandemic Siahaan, Ginta; Manalu, Mincu; Rumida; Ginting, Riska S; Manurung, Aprianti; Sihombing, Loika; Farida, Farida; Akmal, Ahmad RI
Journal of Saintech Transfer Vol. 5 No. 2 (2022): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v5i2.11065

Abstract

Increasing body immunity is very necessary after the Covid-19 pandemic. One of the efforts that can be made to increase the body's immunity is to consume functional foods with immunostimulant activity, such as processed snakehead fish products in the form of nuggets, and "parkusel" juice made from a mixture of bitter melon, dates and celery. The purpose of community service is to provide knowledge and skills to housewives and the community at the Veteran ABRI Housing Complex in Medan Estate, Deli Serdang Regency, in making functional food products in the form of snakehead fish nuggets and Perkusel juice. The community service method used is the counseling method with leafet aids and training in making snakehead fish nuggets and perkusel juice. The results of the activity showed that there was an increase in the knowledge of the community participants in community service activities about nutritious snack products that can increase body immunity by 71% in the good value category.
Pengaruh Penambahan Tepung Biji Durian Terhadap Daya Terima Mie Basah Tepung Biji Durian Nadia Syafira Hestu Wibawani; Riris Oppusunggu; Tiar Lince Bakara; Rumida
Media Gizi Ilmiah Indonesia Vol 1 No 1 (2023): FEBRUARI 2023
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v1i1.1

Abstract

Noodles are very popular with the people of Indonesia because of their taste, texture and practical processing method and the price is relatively cheap so that they are easily accessible to the public. To determine the effect of adding durian seed flour as much as 10%, 20%, 30% in the manufacture of durian seed wet noodles on aspects of color, texture, taste, and flavor, as well as the level of consumer preference for wet noodles. This study was an experimental study using a completely randomized design (CRD) with three trials and two repetitions. The experiment was making wet noodles with the addition of 10%, 20% and 30% durian seed flour. The results showed that the panelists liked the color, texture, taste, and flavor of wet durian seed noodles using the addition of 10% durian seed flour.  The addition of different amounts of durian seed flour to the manufacture of durian seed wet noodles had a different effect on the color, texture, and aroma, but did not have a different effect on the taste of the durian seed wet noodles. The panelist's acceptance of the most preferred durian seed wet noodles was the experiment of adding 10% durian seed flour to 90% wheat flour.  
Development of local food source products in improving the health of mother and toddler children in Jaharun B Village, Galang District, Deli Serdang District bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 7 No. 2 (2024): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v7i2.16520

Abstract

Maternal and child health encompasses comprehensive efforts to maintain optimal health at every life stage, from pre-conception to menopause. Midwifery services play a crucial role in this system, focusing on women's reproductive health throughout their life cycle, as well as the health of infants and toddlers. Food and nutrition are essential for development and serve as key indicators of overall health. However, many children still experience nutritional deficiencies, often due to a lack of interest in protein-rich and vegetable-based foods. The aim of this Community Service initiative was to educate cadre groups and mothers of children under five on utilizing local food ingredients to create nutritious snacks. The program introduced innovative ways to process red bean flour, oyster mushrooms, and catfish into nuggets and meatballs, providing a protein-rich alternative for young children. The service was conducted in Jaharum B Village, Galang District, Deli Serdang Regency. Results indicated that participating mothers gained valuable knowledge about protein sources and acquired skills to prepare nutritious snacks from local ingredients. These efforts are expected to improve the nutritional intake of children under five, contributing to better community health outcomes.
Pengaruh Edukasi pada Ibu-Ibu yang Mempunyai Anak Balita melalui Pelatihan Pengolahan Nugget sebagai Sumber Protein di Desa Tanjung Garbus : Pengabdian Tiar Lince Bakara; Rumida; S Nainggolan, Efendi; Sitanggang, Berlin
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.3558

Abstract

To support stunting prevention efforts, a Community Service Program (PKM) was implemented under the title “The Effect of Nutrition Education on Mothers with Toddlers through Training on Nugget Processing as a Protein Source in Tanjung Garbus Village, Lubuk Pakam District, Deli Serdang Regency.” The program aimed to enhance mothers’ knowledge and skills in utilizing local food ingredients to produce nutritious, protein-rich products. The activity was conducted over two months using several stages: pre-test, education, training (cooking demonstration), post-test, and skill evaluation. Education sessions were delivered through lectures, discussions, and hands-on practice, involving 20 active participants. The results indicated an improvement in participants’ knowledge, with the average pre-test score increasing from 12.85 to 12.90 and the proportion of participants categorized as having “good” knowledge rising from 15% to 85%. Although attitudes toward nutritious food consumption showed a positive shift, the change was not statistically significant (p > 0.05), and behavioral practices remained relatively unchanged (p = 0.121). The nuggets produced during the training contained 9.33 g of protein and 144 kcal per 100 g, making them a viable alternative source of nutritious food for children. This program produced several outputs, including an educational booklet, activity video, and Intellectual Property Rights (IPR).
Co-Authors Akmal, Ahmad RI Efendi S Nainggolan Farida Farida Ginta Siahaan Ginting, Riska S Manurung, Aprianti Mincu Manalu Nadia Syafira Hestu Wibawani Riris Oppusunggu Riris Oppusungu Roy Ferdi Siallagan Sihombing, Loika Sitanggang, Berlin Tiar Lince Bakara Tiar Lince Bakara